Delicately Delicious: Michelin-Starred Spring Moon Unveils An Exquisite Floral-Themed Menu

The joyful transition from winter to spring heralds a season of rebirth and renewal; and a time of boundless culinary creativity. At Spring Moon, The Peninsula Hong Kong’s Michelin-starred dining destination, talented Chinese Cuisine Executive Chef Lam Yuk Ming draws inspiration from spring’s beautiful blooms to craft a medley of floral-inspired dishes offered throughout April and May. 

A seasonal tradition dating back almost 2,000 years into China’s rich epicurean history, flower-infused dishes are prized for their uplifting fragrance, enticing colours and delicate flavours. Chef Lam adds a new twist to this culinary custom by marrying fresh blossoms with spring’s most cherished delicacies. The result is a spectacular, nuanced menu inspired by eight different flowers. 

Since taking the helm at Spring Moon in 2019, Chef Lam has showcased his award-winning approach to Chinese cooking by delicately balancing classic Cantonese techniques with eye-catching modern presentations. His respect for fine seasonal produce has created a series of bespoke menus where tradition meets contemporary innovation, and Spring Moon’s floral-themed menu is no exception. 

This season, guests can experience floral-infused masterpieces such as Stewed goose smoked with rose tea leaves, a unique delicacy best enjoyed in April when the black-brown goose touts a high fat content, rich flavour and wonderfully textured meat. The marriage of the stewed goose with the rose notes and smoky flavours produces an enchanting mix of complementary sensations. Stir-fried morels stuffed with shrimp mousse and orange daylily perfectly blends the flower’s delicate aromas to the earthy notes of the morels, while the shrimp mousse and Chinese broccoli are a revelation of harmonious textures. Menu highlights also include Chilled lobster jelly with pineapple sage flowers and kumquat, Double-boiled fresh abalone soup with minced pork ball and dendrobium, Wok-fried Kagoshima beef fillet with fresh lotus flowers and Turkish figs and more. 

Available from 1 April to 31 May 2020, the Spring Moon Chef’s Floral-themed Specialities menu is served for lunch and dinner. For enquiries or to make a reservation, please contact Spring Moon on (+852) 2696 6760, or email springmoonphk@peninsula.com.